Vegan Coconut-Buckwheat Waffles

This vegan waffle recipe was created and submitted by Steve Johnson of Redwood City, CA. Previous vegan baked goods with coconut milk that I’ve tasted or made have been especially delicious, and these waffles certainly live up to that standard. Steve noted that they came out light, fluffy, and slightly crisp in a Cuisinart “Classic” waffle maker set on medium; the same held true on our Waring Pro. He even included some nutrition data and topping suggestions–I thoroughly enjoyed them with just a little hot maple syrup.

  • 1 1/2 cups bread flour
  • 1 cup buckwheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups canned coconut milk (full-strength, not the watered-down variety)
  • 1 1/4 cups water
  • 3 tablespoons brown sugar

Sift or whisk together the bread flour, buckwheat flour, baking powder, baking soda, and salt in a large bowl. Mix the coconut milk, water, and brown sugar in a medium bowl. Pour the coconut milk mixture into the flour mixture and stir just until blended.

Pre-spray waffle iron with one coat of oil spray. Use exactly 1/2 cup batter on a 6-1/2 inch round electric wafflemaker. Cook 15 seconds past “done” on medium setting. Makes 8 (6-1/2 inch) round Belgian waffles. (Yielded 5 (7-inch) round Belgian waffles on Dave’s waffle maker, using a little more batter for each.)

For a treat, drain a single-serving of Del Monte Cherry Mixed Fruit, layer the fruit on top of one waffle with Grade B 100% maple syrup, put another waffle and syrup above that, and cut the whole sandwich into 1″ squares and eat.

Nutrition

Serving size: One 6-1/2 inch round vegan waffle (excluding toppings)

Calories: 270

Protein: 5.5 grams

Fat: 10.76 grams

- as Saturated Fats: 7.1 grams

Carbohydrates: 36.3 grams

- as Sugar: 2.08 grams

- as Fiber: 1.37 grams

Sodium: 460 grams

Calcium: 70 mg

6 thoughts on “Vegan Coconut-Buckwheat Waffles”

  1. hm! i’m not sure what went wrong for me- i followed the recipe except didn’t have bread flour so used oat flour, & substituted agave nectar + a dash of molasses for the brown sugar, and it is super runny!! they did turn out ‘light & fluffy’ & didn’t really hold together well or have any body. i just added a bunch of sorghum flour to give the batter more of the consistency i’m used to, & will try again with it!! it was yummy though- i wonder if it’s because i’m high altitude? (i did use the canned coconut milk too) anywho, i will keep tweaking it and add this to my repertoire- i love it!! :D the coconut gives it a wonderful flavor, and i love the texture that buckwheat brings to a dish! thanks! :)

  2. It’s brave of you to experiment! Substituting one flour for another can introduce significant changes to the results, as different flours have different properties re: binding and absorbing the liquid. Oat flour does not bind as well as wheat-based bread flour, so that’s at least one potential issue. (I learned some of this the hard way as well, while creating recipes. :) ) Vegan waffle recipes that use flours with less binding will often include higher amounts of binders such as ground flaxseed, so I’d try a recipe that utilizes your favorite flours to start with. There are, for example, a few gluten-free waffle recipes on this website, and in the Global Vegan Waffle Cookbook. Hope that helps!

  3. yeah, the sorghum didn’t work out for me very well at all!! :D i ended up adding in some whole wheat flour & flax meal and just kept adding in until it was the proper consistency, and they were delicious! :) i’m going to try again today with wheat flour for the bread flour and see how that goes! thanks so much for the pointers- i’ll check them out! :)

  4. I just revisited this after 3 years to discover Aphasia’s “disaster”. In addition to the different absorbtion capabilities of different grains you mentioned, substituting agave nectar and molasses for the brown sugar would have upped the ratio of liquid to grain, contributing to the runny results. In such a case, I would have started with half the water, adding more slowly until the right consistency was reached, which is what I did originally, developing the recipe, and which worked apparently for Aphasia’s second trial. Finally, the substitution of whole wheat flour for the bread flour would have lowered the gluten, and, I would imagine, would have resulted in a denser, less fluffy cake, since there would be less cells to trap the carbon dioxide during baking.

    Steve Johnson

  5. Steve, I can’t confirm all of this, but much of it seems to make sense. Even things like shift in ph level with different ingredients can also cause subtle changes, e.g., reactions with baking soda. Thanks for the additional thoughts!

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